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Chiffonade Of Brussels Sprouts With Diced Bacon And Hazelnuts

Holiday.Cook's picture
Ingredients
  Brussels sprouts 2 Pound
  Bacon slices 3 , finely diced
  Chopped toasted hazelnut 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
Directions

Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves.
Cut the Brussels sprouts into 1/16-inch slices, and use your fingertips to separate the slices into shreds.
Alternatively, shred the Brussels sprouts using a food processor with the coarse shredding disk attached.
Place in a bowl and set aside until ready to saute.
Heat a 12-inch saute pan over medium-high heat.
Add the bacon and cook until crisp.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
Set aside.
Reserve the bacon fat in the pan.
Just before serving, reheat the bacon fat until hot and add the Brussels sprouts to the pan.
Saute until crisp-tender and bright green, about 3 to 5 minutes.
Add the bacon, hazelnuts, salt, and pepper, and stir to mix thoroughly.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Occasion: 
Thanksgiving
Ingredient: 
Vegetable

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1199 Calories from Fat 671

% Daily Value*

Total Fat 80 g123.2%

Saturated Fat 6.9 g34.3%

Trans Fat 0 g

Cholesterol 5.2 mg1.7%

Sodium 2262.1 mg94.3%

Total Carbohydrates 104 g34.6%

Dietary Fiber 46.4 g185.7%

Sugars 25.8 g

Protein 50 g100.7%

Vitamin A 138.4% Vitamin C 1293.7%

Calcium 54.1% Iron 103.9%

*Based on a 2000 Calorie diet

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Chiffonade Of Brussels Sprouts With Diced Bacon And Hazelnuts Recipe